Ingredients:

Directions:

Line a baking sheet with parchment paper, spray it will a pan spray, or grease it lightly with a little butter or vegetable oil smeared on with a paper towel.

Stir the flower, 1/3 cup of the cocoa powder, and the baking powder together in a bowl, and set the aside, Put the butter, oil and sugar in the bowl of mixer fitted with a paddle attachment and beat until light and fluffy. Add the egg, vanilla, and salt: continue to beat till will blended and smooth. Add the flour mixture and stir it in by hand until evenly incorporated.

Preheat the oven to 350°F.

Roll the dough out about ½ inch thick between large sheets of parchment or waxed paper. Place the sheet of dough, still encased in the parchment paper, on the baking sheet and put it in the refrigerator. Refrigerate until chilled and firm, about 35 minutes.

Using a 2-inch round or square cookie cutter, cut out the cookies. Bake on the prepared baking sheet 6 to 8 minutes. Let the cool, then dust with cocoa powder.